Wednesday, November 7, 2018

Wrapping The Cams

Hello fellow Turophiles! :)

Here is the latest update. Today I wrapped the Camemberts and they'll sit in the cheese cave until Christmas! :)


Cheese Making supplies:

Glengarry Cheesemaking (Canada)

New England Cheesemaking (U.S.)

8 comments:

Magic Love Crow said...

You are amazing Rain! Truly you are! This is brilliant! Thanks for sharing! Big Hugs!

Rain said...

Thanks Stacy :)))

wyomingheart said...

Hello Rain! What is the temp of the cheese cave? Could the cheese be preserved in any way? Thanks!

Rain said...

Hi Dino :) The temperature in the cheese cave (a.k.a. the bar fridge) is at 10-12 Celcius. I have read that you can use the veggie drawers in your big fridge as a cheese cave. Problem is the colder it is, the longer it takes to ripen or age. But for beginners like us, I don't see that as a huge issue.

When you mean "preserved" I'm not sure I know what you mean? If you mean WHERE it sits, then I'd say a fridge, bar fridge...some people use a wine fridge and lucky folks actually have a mouse-free cellar!! :)

wyomingheart said...

Hi Rain! I meant to ask if the cheese could be preserved so that it didn't over process. Like, when it's ready, could the cheese be frozen so that it doesn't grow old. I'm not sure I'm explaining it right, but if the cheese was ready to eat, but we didn't eat it, could we save it for a couple of weeks without it going bad, or over processing?
Thanks a lot.

Rain said...

I think it depends on the cheese Dino. A soft cheese like Brie or my Camemberts will go quite ripe if they are left too long. I have read on the cheese forum I belong to that you can freeze soft cheeses and they will be just as good when thawed, but I've never tried it.

I freeze Parmesan cheese and it's perfect when defrosted. I buy it in bulk and only take out a small amount at a time. I'm talking about the grated cheese, not the powdery one.

As for hard cheeses like Cheddar and Mozzarella, I freeze those as well. Though I find it saps some of the moisture out of them when they are defrosted. I used them mostly for cooking if I freeze them.

I vacuum seal all of my cheeses so they last longer. Even in the days when I bought Kraft and Cracker Barrel grocery store cheeses, one of the first things I'd do is cut them up and vacuum seal them because they lasted a lot longer - even after the expiry dates. But that's touch and go depending on how old the cheese is in the first place. Whenever we hit the cheese shop for specialty cheeses, we do the same, vacuum seal them and we find they last a very long time.

Hope that helps!

wyomingheart said...

Thanks Rain! I love that I could freeze it. I am going to try making my first batch of Parm this Sunday. We are in Florida till the end of Feb, so I'm hoping the cheese stays good until we get back up to the farm. The weather here in Florida might be hot when we get ready to head north, so I might have to get a special cooler for the trip...lol... thinking ahead like the cheese is my kid!...Lol!

Rain said...

That's funny, I always joke that my cheeses are my children too lol...I'm impressed that you're trying a Parm!!! I haven't tried one yet! We are planning on moving in the spring/early summer so I can't start any long term cheeses this year. I'm excited to find out how things go! Good luck!!!